Summer goddess chicken salad

Indulge in the divine flavors of Summer Goddess Chicken Salad - a tantalizing blend of fresh veggies and savory grilled chicken. A heavenly meal!

Ingredients:

• oz. green beans, trimmed, halved crosswise
• Kosher salt
• ear of corn, kernels removed (about 1 cup)
• skin-on, bone-in chicken breasts (about 1½ lb.), split, or 2 skinless, boneless chicken breasts
• oil-packed anchovy fillet
• avocado
• cup extra-virgin olive oil
• Tbsp. sour cream
• tsp. finely grated lemon zest
• Tbsp. (or more) fresh lemon juice
• tsp. red wine vinegar
• cup finely chopped mixed tender herbs (such as basil, chives, parsley, mint, and/or chervil), divided, plus more for serving
• Freshly ground black pepper
• cup store-bought fried shallots, divided
• small heads of tender lettuce (such as Little Gem or Bibb), leaves separated, torn if large

Instructions:

1. Blanch green beans in a large pot of boiling salted water for 30 seconds. Add corn and cook until beans are vibrant green and slightly tender, and corn is just starting to become tender, around 15 seconds. Using a spider or slotted spoon, move the vegetables to a bowl of ice water; maintain the boiling water in the pot. Let the vegetables cool in the ice bath, then drain and transfer them to a large bowl.
2. Place the chicken in the pot; bring the water back to a gentle boil. Simmer gently until the chicken is fully cooked and the juices run clear when the thickest part is pierced with a small knife (an instant-read thermometer inserted into the thickest part should read 150°F; the internal temperature will increase to 160°F as the chicken rests), taking around 20-25 minutes for breasts with skin and bones, and 10-15 minutes for skinless, boneless breasts. Transfer the chicken to a plate; let it cool slightly. Tear the meat into large chunks; discard any skin and bones. Add the shredded chicken to the bowl with the vegetables.
3. Blend together anchovy, avocado, oil, sour cream, lemon zest, lemon juice, vinegar, ½ cup of herbs, and ¼ cup of water in a blender. Add more water to adjust the consistency, aiming for a smooth and thick dressing (similar to heavy cream); season with salt and pepper. Taste and adjust with more lemon juice, salt, and/or pepper as needed (the dressing should be zesty and tangy).
4. Mix the chicken and vegetables with half of the dressing, half of the fried shallots, and ¼ cup of herbs. Place lettuce on a serving platter; spoon the chicken salad on top. Drizzle with extra dressing and garnish with more herbs and the remaining fried shallots. Serve with the extra dressing on the side.
5. Preparation tip: The chicken can be cooked and shredded up to 3 days in advance. Store in an airtight container, refrigerated.

Summary:

• Calories: 1206 kcal
• Fat: 75 g
• Protein: 59 g
• Carbs: 93 g
• Potassium: 2952 mg
• Magnesium: 291 mg